Vanilla Chai Pumpkin Spice Latte Cupcakes
These Vanilla Chai Pumpkin Spice Latte Cupcakes are a celebration of fall flavors, combining the warmth of chai, the richness of pumpkin, the sweetness of vanilla, and a hint of coffee. This recipe delivers light, fluffy cupcakes perfect for any gathering or a cozy treat with coffee or tea.
Equipment
- 12-cup muffin tin
- Cupcake liners
- Medium bowl
- Large bowl
- Small bowl
- Electric mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Wire rack
- Ice cream scoop or spoon (for filling cupcake liners)
- Piping bag and tip (optional, for frosting)
- Knife or spatula (for frosting)
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 chai tea bag, finely ground or 1 teaspoon chai spice blend
- ½ cup 1 stick
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup strong brewed coffee, cooled
- ¼ cup whole milk
- 4 cups powdered sugar
- ¼ cup strong brewed coffee, cooled for frosting
- 1 teaspoon vanilla extract for frosting
- ½ teaspoon vanilla bean paste optional, for frosting
- Pinch of salt for frosting
- Optional: Chocolate covered espresso beans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and ground chai tea (or chai spice blend).
- In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract. Scrape down the sides of the bowl as needed.
- In a separate small bowl, whisk together the pumpkin puree, cooled coffee, and milk.
- Add the dry ingredients to the wet ingredients alternately in three additions, beginning and ending with the dry ingredients. Beat on low speed until just combined, being careful not to overmix.
- Fill each cupcake liner about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, in a large bowl, using an electric mixer, beat the softened butter on medium-high speed until smooth and creamy, about 3-4 minutes.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Beat in the cooled coffee, vanilla extract, and vanilla bean paste (if using).
- Add a pinch of salt.
- Increase the mixer speed to medium-high and beat for another 2-3 minutes, or until the frosting is light and fluffy.
- Once the cupcakes are completely cooled, frost them generously with the Coffee Bean Vanilla Bean Frosting. Use a piping bag and tip or a knife/spatula.
- Garnish with chocolate-covered espresso beans or a sprinkle of cinnamon, if desired.
- Enjoy!
Notes
For best results, use room temperature ingredients. Do not overmix the batter. Cool cupcakes completely before frosting. Store cupcakes in an airtight container at room temperature for up to 3 days. To add extra flavor, consider using a high-quality vanilla extract and freshly ground spices. For a richer coffee flavor, use espresso instead of brewed coffee.